A friend came down from upstate NY for the weekend, so I decided to make a nice vegetarian dinner for her. I usually don't try out new recipes on people just in case they don't turn out well (I've had bad experiences a few times...) but I decided to give it a shot today. This was really tasty! The veggies were nice and crunchy and the coconut milk was a really nice addition. One note is that we thought it tasted even better adding a little Sriracha on top. Yum!

Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total. Transfer with a slotted spoon to a large plate, reserving oil in skillet.

Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu.

Simmer sauce until thickened slightly and reduced to about 3/4 cup, about 2 minutes. Stir in lime juice and pour sauce over vegetables and tofu. Sprinkle with cashews.